Zucchini Lasagna Rolls
User Reviews
4.5
Zucchini Lasagna Rolls
Description
Zucchini Lasagna Rolls start with thin zucchini planks grilled briefly until tender and flexible, making them ideal for rolling. The filling blends ricotta, cottage cheese, Parmesan, parsley, basil, and seasonings, puréed smooth then chilled to thicken. Once the zucchini are blotted dry, each slice is spread with filling, rolled up with cooked turkey sausage inside, and arranged in a sauce-lined baking dish topped with mozzarella.
The baking step melds the flavors while softening the cheese and sausage layers. The combination yields mildly textured layers that balance the freshness of zucchini and herbs with a rich, creamy cheese interior and savory meat. The grilling step also adds slight smoky char notes to the delicate zucchini flavor.
This dish serves well as a main course paired with a simple green salad or vegetable side for a balanced meal. Its preparation and flavors suit those seeking a lighter lasagna alternative without sacrificing comforting Italian taste.
For best results, drain excess liquid from cottage cheese and ricotta before blending to avoid watery filling. Chilling the cheese mixture helps it set properly for easier spreading. Using a grill pan or outdoor grill works well for tenderizing zucchini slices quickly and adding mild charred flavor.
Ingredients
Ricotta Filling
- 8 ounces ricotta cheese
- 4 ounces cottage cheese low fat
- 3 tablespoons Parmesan Cheese shredded
- 2 tablespoons flat leaf parsley chopped
- 1 tablespoon basil chopped, fresh
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes optional
- black pepper to taste
Other Ingredients:
- 2 zucchini cut lengthwise into 8 (1/4 inch thick) slices, large
- 1 link turkey sausage cooked and crumbled, mild Italian
- 1 cup marinara sauce
- 1/2 cup mozzarella cheese shredded
Instructions
Ricotta Filling
- Add all of the ingredients to a blender and blend until smooth. Pour into a bowl and refrigerate for 30-60 minutes.
Grilled Zucchini
- Heat a grill or grill pan to medium high heat. While the grill is heating, slice the zucchini lengthwise into 1/4 inch thick planks.
- Spray with cooking spray or brush with oil both sides of the zucchini planks, then sprinkle with salt and pepper. Place the zucchini on the hot grill and cook for about 2 minutes on each side or until the zucchini is soft and pliable. Remove from the grill and cool until they can be handled.
Assembling the Zucchini Lasagna Rolls
- Preheat oven to 375° F.
- Spray a 10.5 x 7 inch casserole dish or similar size with cooking spray. Spread a 1/4 cup of the marinara sauce evenly over the bottom of the dish.
- Blot any excess liquid off of the cooled planks of zucchini with paper towels. Spoon about a tablespoon of the ricotta filling onto one side of the zucchini and spread it into an even layer. Sprinkle a few of the cooked sausage crumbles on top of the filling.
- Roll up the zucchini and place them seam side down in the casserole dish. Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese. Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.
Notes
- Drain excess liquid from cottage cheese and ricotta to prevent a watery filling.
- Refrigerate the blended ricotta filling for 30 to 60 minutes to help it firm up for easier spreading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 22g | 44% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 43mg | 14% |
| Sodium | 1020mg | 43% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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